Whether you’re serving food at your restaurant, pub, cafeteria, or workplace, it’s important to consider vegetarian customers. Research by Roy Morgan found that close to 2.5 million Australians (12.1% of the population) mostly or entirely eat vegetarian diets. If roughly 1 in 8 of your customers are vegetarian, vegan, or flexitarian (occasionally eat meat) then that goes to show the need to accommodate with vegetarian recipes.
It might take a bit of a mind shift to figure out how to use vegetarian products and produce in your menu, but it is possible. Vegetables, nuts, tofu, legumes, grains and fruit can make exciting combinations and flavours. Consider it a chance to flex your creativity. Manufacturers are also creating wholesale vegetarian foods that can nudge you in the right direction when looking to swap our meat for plant-based options.
As the demand for vegetarian food increases, so do the standards for the dishes. Consumers don’t want to sacrifice taste, quality and the experience of eating out to maintain their dietary restrictions. Challenge yourself and your cooks to offer top-notch vegetarian dishes